Coconut-Orange Snowballs

Ingredients

• 2.3 cups all purpose flour 
• 0.8 teaspoon coconut extract 
• 1.5 tablespoons orange peel grated
• 2.3 cups powdered sugar sifted (, then measured)
• 0.5 teaspoon salt 
• 1.3 cups coconut or sweetened flaked
• 1 cup butter unsalted room temperature (2 sticks)
• 1.5 teaspoons vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• hand mixer

Directions

1. Preheat oven to 350°F.
2. Bake coconut on rimmed baking sheet until light golden, stirring occasionally, about 12 minutes.
3. Using electric mixer, beat butter, 1/2 cup powdered sugar, and both extracts in bowl to blend well. Beat in flour, orange peel, and salt. Stir in coconut. Cover and chill at least 1 hour and up to 1 day. Soften dough slightly before shaping.
4. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Using 1 level tablespoon dough for each cookie, roll dough between palms of hands into balls.
5. Place on prepared sheets, spacing 1 inch apart.
6. Bake until golden on bottom but pale on top, about 18 minutes.
7. Transfer cookies to racks; cool 5 minutes.
8. Place remaining 1 3/4 cups powdered sugar in bowl.
9. Roll hot cookies in powdered sugar, covering completely. Cool cookies on rack.
10. Roll cookies in powdered sugar again, coating generously. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)